Description

A flavorful and healthy tarragon roast chicken recipe paired with vibrant summer greens and tender salad potatoes. This dish combines the fresh zestiness of lemon, aromatic tarragon, and a medley of spring vegetables, making it a perfect wholesome meal that can be enjoyed over multiple days.

Ingredients

Scale

Chicken and Potatoes

1 lemon
1 large woody sprig of tarragon
450g salad potatoes, halved
2 tsp cold pressed rapeseed oil
1 medium chicken (about 1.4kg)

Vegetables and Flavorings

1 tsp vegetable bouillon powder
2 leeks, cut into rings (about 300g)
350g asparagus (250g pack plus 100g pack), ends trimmed, each cut into 4
320g frozen peas
260g bag of young leaf spinach

Sauce and Garnish

2 tbsp bio Greek yogurt
1 tbsp tarragon leaves, chopped
2 tbsp lemon juice (from the lemon)
Black pepper, to taste

Instructions

Preheat and prepare lemon and chicken: Heat the oven to 190C/170C fan/gas 5. Finely grate the zest of the lemon and squeeze out the juice, keeping both separate. Stuff the lemon hulls along with the sprig of tarragon inside the cavity of the chicken.
Prepare potatoes and roast chicken: Place the halved salad potatoes into a large roasting tin. Toss them with the rapeseed oil and a grinding of black pepper. Place the chicken in the center of the tin, ensuring it is not sitting on top of the potatoes. Roast in the oven for 1¼ to 1½ hours until the chicken is cooked through but remains moist, and the potatoes are tender and golden brown.
Rest chicken and infuse potatoes with lemon zest: Remove the roasting tin from the oven. Carefully pour off any juices into a jug and set aside. Toss the lemon zest through the roasted potatoes for a fresh citrus flavor. Cover the chicken loosely and let it rest while preparing the greens.
Cook the summer greens: In a pan, pour 150ml of water and add the vegetable bouillon powder. Add the leek rings, cover the pan, and cook for 2 minutes. Then add the chopped asparagus and frozen peas, cover again, and cook for another 2 minutes. Finally, stir in the young leaf spinach and allow it to wilt gently.
Combine vegetables with sauce: Pour the reserved roasting juices into the pan with the cooked vegetables. Stir in 2 tablespoons of the lemon juice and 2 tablespoons of bio Greek yogurt. Mix well to create a vibrant, tangy sauce. Stir in the chopped tarragon leaves for an herbal finish.
Serve and store: Serve half the vegetable mixture alongside the skinless chicken leg and breast meat as recommended. The remaining chicken breast, leg, and vegetables can be refrigerated for up to three days and reheated in the microwave when ready to eat. Reserve any leftover meat from the carcass for use in other recipes such as a healthy quinoa salad.

Notes

Remove the chicken skin before serving to reduce fat content and for a healthier meal.
This recipe is part of a Healthy Diet Plan and can be portioned to eat across multiple days.
The cooking times may vary slightly depending on your oven; ensure the chicken reaches an internal temperature of 75°C (165°F).
Use fresh tarragon if possible for the best flavor; dried tarragon can be substituted but less is needed.
This dish reheats well in a microwave, making it great for meal prep or leftovers.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Category: Main Course
Method: Roasting
Cuisine: European

Keywords: tarragon roast chicken, summer greens, healthy roast chicken, roast potatoes, spring vegetables, lemon chicken, easy roast dinner, healthy meal prep